Jellied Prunes
From New Delineator recipes., 1929
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1114Calories
31 gProtein
264 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1114 kcal
Protein31 g
Carbohydrates264 g
Fiber17 g
Sugars187 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium349 mg
Potassium1703 mg
Calcium208 mg
Iron10 mg
Magnesium113 mg
Phosphorus184 mg
Zinc1.2 mg
Copper1.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A88 mcg
Vitamin E1 mg
Vitamin K135 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.3 mg
Folate50 mcg
Choline37 mg
Caffeine0 mg
Water761 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 68. The excerpt below is the record exactly as published.
JELLIED PRUNES I ounce (2 tablespoons) gran- 2 tablespoons lemon-juice ulated gelatin Y2. pound prunes Y2 cup cold water 2 cups water Y2 cup boiling water Cream y^ cup sugar
Cook this with the app: pantry check, scaling, and the assistant.